Ina Garten Beef Pot Roast Recipe
Description
This classic beef pot roast recipe from Ina Garten is a perfect Sunday dinner. It's a simple dish, but it's full of flavor, thanks to the combination of the herbs and vegetables. The beef is cooked until it's tender and juicy, and the vegetables are roasted to perfection. It's a hearty meal that your whole family will love.
Prep Time
This dish takes a bit of time to prepare, but it's worth it. The prep time for this dish is about 30 minutes, and it's important to make sure you have all the ingredients ready to go before you start. You'll need to prepare the vegetables, season the meat, and brown the beef before you start cooking.
Cook Time
The cook time for this dish is about two and a half hours. This allows the beef to cook until it is tender and juicy. You'll want to keep an eye on the dish while it's cooking to make sure it doesn't overcook. You can always add a bit more time if you need to.
Ingredients
For this recipe, you'll need: 2-3 pounds of beef chuck roast, 2 tablespoons of olive oil, 2 cloves of garlic, 1 onion, 2 stalks of celery, 2 carrots, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, and salt and pepper to taste.
Instructions
Start by preheating your oven to 350 degrees. Heat the olive oil in a large oven-proof Dutch oven over medium-high heat. Brown the beef on all sides, about 5 minutes per side. Once the beef is browned, remove it from the pan and set aside. To the same pan, add the garlic, onion, celery, and carrots. Cook until the vegetables are softened, about 5 minutes. Add the tomato paste, thyme, and rosemary. Stir to combine and cook for another 2 minutes. Add the beef broth, Worcestershire sauce, and season with salt and pepper.
Return the beef to the pan and bring the mixture to a boil. Cover the pan and transfer to the oven. Cook for 2 hours, or until the beef is tender. Once the beef is cooked, remove it from the pan and let it rest for 10 minutes before slicing. Serve the beef with the vegetables and the pan juices.
Equipment
You'll need a large oven-proof Dutch oven or roasting pan for this recipe. You'll also need a cutting board and knife for chopping the vegetables, and a spoon for stirring the vegetables and sauce.
Notes
This dish can be cooked in a slow cooker if desired. The cooking time will be much longer (about 6-8 hours on low), but it will provide a nice, tender beef. It's important to keep an eye on the pot roast while it's cooking in the slow cooker. If it gets too dry, add a bit more beef broth.
Nutrition: Per Serving
This dish provides a great source of protein, as well as essential vitamins and minerals. A serving of this dish provides approximately 300 calories, 25 grams of protein, 16 grams of fat, and 11 grams of carbohydrates. It's also a good source of iron, calcium, and vitamin C.
Recipe Tips
For a nice, tender pot roast, make sure not to overcook the beef. It should be cooked until it is just tender. If it's cooked too long, it will become tough and dry. Also, make sure to season the beef generously with salt and pepper before cooking. This will help bring out the flavor of the beef.
For a variation on the classic pot roast, try adding potatoes and mushrooms to the recipe. Simply add them to the pot with the other vegetables and let them cook until tender. You can also add some red wine for a nice, rich flavor. This dish is sure to become a family favorite!
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